不同提取方法对苦杏仁脂肪油和精油质量的影响  

Effects of Different Methods to Bitter Almond Essential Oil

作　　者：郭婵娟[1] 赵忠[1] 李科友[1] 马希汉[1] 魏丽萍[1] 卢斌[1] 齐高强[1] 毛巧芝[1] 

机构地区：[1]西北农林科技大学林学院,杨凌712100

出　　处：《中国粮油学报》2009年第3期72-74,共3页Journal of the Chinese Cereals and Oils Association

基　　金：国家林业局"948"项目"苦杏仁精油提取技术引进"(2004-4-52)

摘　　要：研究了不同提取脂肪油的方法对苦杏仁脂肪油和精油质量的影响。对不同方法得到的苦杏仁脂肪油和精油的得率进行比较,苦杏仁脂肪油的理化性质进行检测,比较精油中苯甲醛的含量。结果表明冷榨方法提取脂肪油的理化性质较好,脂肪油和精油的得率高,精油中的苯甲醛最高,含量为94.68%。The effect of different methods to extraction results in the quality of produced fatty oil and the quality of essential oil distillated from the fatty oil residue were investigated systematically; the yields of bitter almond fatty oil and essential oil were compared; the physico - chemical property of the fatty oil and the benzaldehyde percentage in the essential oil were analyzed. Results show the cold press method is the best, which produces fatty oil with better physico - chemical property, higher yields of fatty oil and essential oil, and high percentage of benzaldehyde up to 94.68% in the essential oil.

关 键 词：苦杏仁 脂肪油 精油 

分 类 号：S565.9[农业科学—作物学]